Witbran Chana Sattu | The Gold Standard of Sattu

One pantry staple, plenty of possibilities. Sattu has been a high-protein, high-fibre staple of Indian kitchens for centuries — a workhorse ingredient that carries flavour, keeps you full and works across drinks, stuffings and cooked dishes. Witbran Pure Chana Sattu is made from a single ingredient: Chana. Nothing added, nothing blended. Freshly milled after your order is confirmed and delivered to eligible Bengaluru pincodes.

Why choose it

• Single ingredient, no shortcuts: Sattu made from Chana only. No fillers, no blending agents, no additives — subject to final formulation confirmation.
• High protein, high fibre: 22.15 g protein and 15.42 g dietary fibre per 100 g, based on our Equinox Labs report. Lab tested, not estimated.
• Freshly milled to order: We mill after your order is confirmed — not sitting on a shelf for months. Fresh milling preserves the natural oils, aroma and nutritional integrity that pre-milled flour loses over time.
• Fine grind, proven consistency: The tested sample recorded 100.0% passage through a 35-mesh sieve — meaning a smooth, lump-free texture ideal for drinks and batters.
• Versatile across Indian cooking: Savoury drinks, stuffed parathas, litti, chilla, sattu roti — one pack, many uses.
• A familiar ingredient, done better: Same pantry staple your family already uses, sourced and milled with more care.

How to use

Sattu is one of the most versatile ingredients in the Indian kitchen. Here are the most common uses:

• Savoury sattu drink (Sharbat): Whisk 2–3 tablespoons of sattu into a glass of cool water. Add lemon juice, a pinch of roasted cumin, black salt and fresh coriander. Stir well and serve over ice. Adjust seasoning to taste.
• Stuffed parathas: Combine sattu with finely chopped onion, green chilli, fresh coriander, grated ginger and a splash of mustard oil or ghee to bind. Season with salt and ajwain. Stuff into paratha dough and cook on a tawa with ghee until golden.
• Litti stuffing: Mix sattu with onion, garlic, green chilli, lemon juice, carom seeds (ajwain) and enough water or oil to bring it together. Stuff into wheat dough balls and bake or cook over coals in the traditional method.
• Chilla (savoury pancakes): Mix sattu with water, chopped vegetables, spices and a little besan for binding. Cook on a hot non-stick tawa with minimal oil until crisp on both sides.
• Blending tip for first-timers: If you are new to sattu, start with smaller quantities in drinks and increase gradually. The flavour is earthy and distinctive — it grows on you quickly.

Storage

Because Witbran Sattu is freshly milled with no preservatives, proper storage keeps it fresh and flavourful:

• Transfer to an airtight container immediately after opening.
• Store in a cool, dry place away from moisture, direct sunlight and strong odours.
• For best flavour, consume within 30 days of opening.
• Refrigeration extends shelf life in humid climates — bring to room temperature before use.
• Do not store near spices with strong aromas; flour absorbs odours easily.